Mauviel M’steel Crêpe Pans

Inspired by the simple carbon steel cookware used throughout France, Mauviel’s M’steel collection represents a return to the roots of cooking. Featuring exceptional heat transfer and the ability to be preheated to extremely high temperatures...Read More

Description

Inspired by the simple carbon steel cookware used throughout France, Mauviel’s M’steel collection represents a return to the roots of cooking. Featuring exceptional heat transfer and the ability to be preheated to extremely high temperatures, M’steel cookware is perfect for searing, browning, stir-frying and more. Constructed from extra-thick carbon steel with riveted steel handles, this heritage-quality cookware will endure a lifetime of use.

Crêpe pan features an extra-wide cooking surface and low sides for easy flipping and turning.

Hand wash with warm water only immediately after use. Dry completely. Wipe with oiled paper towel and store in a dry place. Carbon steel will change color and develop a patina with use—this is natural and does not negatively affect the pan’s performance

Special-Care Instructions: M’steel cookware ships with a beeswax coating that must be removed prior to use. To remove coating, scrub with hot, soapy water. Pan must be seasoned to prevent corrosion. To season, dry pan completely after cleaning, then wipe with a thin coat of flavorless cooking oil. Heat until oil liquefies, then turn heat off and wipe off excess oil. Repeat as necessary

Customer Reviews

Its blue steel so it does need to be completely dry when stored or it may turn orangish rust color. All you have to do is dry it good. BUT i go the extra mile and I wash it, dry it, and put a little bit of cooking oil on the pan and rub it all over the surface, then place it in a ziplock to keep the oil from touching anything. Why go through this effort, its a great pan. It heats up to 700F easily if you wanted to and it won't warp or bend. It toasts toritallas like they were on an open fire, as well as onion, jalapenos, etc. Don't use oil on it, since no oil can withstand the heat ans will only smoke and burn to the pan. Treat it like a cast iron pan or hot grill.

I have used my Grandmother's 100 year old steel crepe pan that seems to be comparable to this one. It is far superior to the high quality non-stick crepe pan that I have. I can't wait to have my own steel crepe pan!

The crepe pan I have been using for more than 40 years has been lost and I have not seen anything even close to it anywhere after trying for several years....this pan appears to be quite similar. Hope so!

I have used my Grandmother's 100 year old steel crepe pan that seems to be comparable to this one. It is far superior to the high quality non-stick crepe pan that I have. I can't wait to have my own steel crepe pan!

The crepe pan I have been using for more than 40 years has been lost and I have not seen anything even close to it anywhere after trying for several years....this pan appears to be quite similar. Hope so!

Great pan for tortillas! Which was the main reason I bought it, but also good for roasting jalapenos and tomatoes. Pan doesn't need oil for cooking, and actually I do not recommend using oil as it would burn and stick to the pan.

Great pan for tortillas! Which was the main reason I bought it, but also good for roasting jalapenos and tomatoes. Pan doesn't need oil for cooking, and actually I do not recommend using oil as it would burn and stick to the pan.

How heavy is this pan? I quit using cast iron because it was just too darned heavy, and that's not easy to work with when it gets so hot. Is this a lighter type of pan? Does the handle get hot as well while cooking? (obviously if put in the oven)

BEST ANSWER:This pan is not heavy like cast iron, it is like the weight of a typical small stainless steel pan. You can easily flip things food in it with one hand if that tells you anything about the weight. The handle may get slightly warm, but I don't use anything (like a glove) to touch it, so no issue there. The handle is long and is far from the hot pan. I will also like to add that this is a high heat pan, no need for oil, oil will burn on it and be a pain to clean. Just heat up on high and throw the food on. I use it for tortillas and roasting jalapeños. The pan comes with a wax on it when new to protect it, since it is like pure steel. Warm it up on low and it will melt off. When I store it I rub oil on it by hand and put in a gallon size zip lock (with handle sticking out). This is for good measure, but sometimes i don't do that and it is generally fine, I had a droplet size orange spot that cleaned up easily with bar keepers friend. In other words if it is wet and then stored it might get little orange spots where the water dried, but don't let this scare you. It is not a big deal use Barkeeper Friend and shiny again. It will turn blue when you heat it, I call it blue steel, and it probably really is. With bar keeper friend it becomes shiny again in less than a second. Literally, one wipe and it is shiny. I really like this pan, I recommend you find size that fits your needs. I wanting it for tortillas so that is the size I got. Bottom Line: This is a pan you can get incredible hot (try 600-700 degrees) without damaging it, without needing oil and it sizzles your food. Never had a tortilla stick to it, this pan is awesome. I would buy this again but I am thinking this pan will last me a lifetime.

BEST ANSWER:This pan is not heavy like cast iron, it is like the weight of a typical small stainless steel pan. You can easily flip things food in it with one hand if that tells you anything about the weight. The handle may get slightly warm, but I don't use anything (like a glove) to touch it, so no issue there. The handle is long and is far from the hot pan. I will also like to add that this is a high heat pan, no need for oil, oil will burn on it and be a pain to clean. Just heat up on high and throw the food on. I use it for tortillas and roasting jalapeños. The pan comes with a wax on it when new to protect it, since it is like pure steel. Warm it up on low and it will melt off. When I store it I rub oil on it by hand and put in a gallon size zip lock (with handle sticking out). This is for good measure, but sometimes i don't do that and it is generally fine, I had a droplet size orange spot that cleaned up easily with bar keepers friend. In other words if it is wet and then stored it might get little orange spots where the water dried, but don't let this scare you. It is not a big deal use Barkeeper Friend and shiny again. It will turn blue when you heat it, I call it blue steel, and it probably really is. With bar keeper friend it becomes shiny again in less than a second. Literally, one wipe and it is shiny. I really like this pan, I recommend you find size that fits your needs. I wanting it for tortillas so that is the size I got. Bottom Line: This is a pan you can get incredible hot (try 600-700 degrees) without damaging it, without needing oil and it sizzles your food. Never had a tortilla stick to it, this pan is awesome. I would buy this again but I am thinking this pan will last me a lifetime.

It is heavy. Very well made and would probably outlast me but it was such a thick and heavy pan, i didnt even try cooking with it. I returned it. I did purchase another one they had that is non stick and it works great-you don't even need to butter it since crepe have so much butter in the batter anyways. clens great. Hope this helps

BEST ANSWER:I bought it for crepes and never tried eggs. It is steel and the manufacturer's directions say to season it twice before use. That sounds very much like the technique for cast iron, which works for most foods. Personally, I find that eggs often stick at bit to cast iron, unless it has been very well seasoned. For eggs, I would look at a different material or coating. I rather like my "Green Pan" for that purpose.

I think that Green Pans (tough ceramic, non-stick coating) would be an excellent, lighter-weight solution. The properly sized Green Pan would also be fine for crepes. I have had two of them for about a year and nothing seems to stick to them.

BEST ANSWER:I bought it for crepes and never tried eggs. It is steel and the manufacturer's directions say to season it twice before use. That sounds very much like the technique for cast iron, which works for most foods. Personally, I find that eggs often stick at bit to cast iron, unless it has been very well seasoned. For eggs, I would look at a different material or coating. I rather like my "Green Pan" for that purpose.

I think that Green Pans (tough ceramic, non-stick coating) would be an excellent, lighter-weight solution. The properly sized Green Pan would also be fine for crepes. I have had two of them for about a year and nothing seems to stick to them.

I have purchased the crepe pan but have not used it yet. However, I also purchased a set of nonstick skillets (Item #1483650) and absolutely love them for cooking eggs. I have never had a nonstick pan be so nonstick and so easy to clean afterwards. Everything I have cooked in these pans comes out great. If you're interested, check out their grill pan also - Another pan I am pleased to have added to my kitchen.

BEST ANSWER:Yes. Works just fine on our induction cooktop. Nice pan. Makes crepe making a fun family event with this pan. Of course, we don't have the heat higher than medium since crepes are delicate anyway. Not sure if the cooktop would be ok at high heat.

BEST ANSWER:Yes. Works just fine on our induction cooktop. Nice pan. Makes crepe making a fun family event with this pan. Of course, we don't have the heat higher than medium since crepes are delicate anyway. Not sure if the cooktop would be ok at high heat.